A delicious low- calorie spread, or pâté, that is full of flavour – great for sandwiches, crudités, toast, crispbreads, crusty bread or Melba… by KarenBurnsBooth on Monday, August 27, 2012
Monthly Archives: August 2012
MCA (morning coffee, adjusted)
Middle Eastern Tahini and Lemon Baked Fish
A classic recipe from the Middle East, which, I have lightened up for a low fat and low calorie meal. The nutty flavoured sesame seed sauce (tahini… by KarenBurnsBooth on Monday, August 27, 2012
Tofu with Spicy Pork and Snow Peas
Rice and beans
Healthy Appetizers: Roasted Tomatillo and Garlic Salsa
4.6 / 5 Stars | 70 Reviews
by SairajB
“Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor.”
Roasted Rabbit with Bacon
by Real_Food_Freak on Sunday, August 26, 2012
Healthy Appetizers: Extra Easy Hummus
4.35 / 5 Stars | 381 Reviews
by Donalyn
“Tahini-free hummus that only takes minutes, and is a favorite with my kids.”
Healthy Appetizers: Tomato Salsa without Onions
4.4 / 5 Stars | 7 Reviews
by Susan Baker
“My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it’s smokey flavor from the roasted pepper. I’ve taken to roasting the peppers in bulk so I can always have some on hand.”
mediterranean baked feta with tomatoes
A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re Greek or better versed in the world of grill-able cheeses than me and are nodding silently right now, lucky enough that this is old news. Or maybe you’re confused because I just said grilled cheese and really? There is nothing new about two slices of white bread fried in butter until the gooey orange runs over the crusts and your freak-of-a-toddler won’t touch it. But, of course, this is an entirely different kind, no bread, no butter and absolutely better in summer than any other time.
Haloumi, the star of the saganaki show, is like the hardest feta you’ve ever seen, and quite rubbery when cold. I bet that made you really hungry, right? But the thing is, when heated, it becomes tender in the center but not runny; it doesn’t fall apart, just blisters and sighs. The easiest way to eat it is sakanaki-style, with lemon juice, black pepper and pita bread. But my favorite way is finely chop a salad of fresh tomatoes, olives or capers, red onion, olive oil and red wine vinegar and spoon it over the grilled haloumi slices. You dig in immediately and wonder where it has been all of your life.
… Read the rest of mediterranean baked feta with tomatoes on smittenkitchen.com
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